For the Vanilla Ice Cream:
Heat the milk, cream and vanilla beans to 150º F. Combine the sugar, nonfat milk powder, stabilizer, and salt, and whisk together well to prevent lumps. Add the sugar mixture and the egg yolks to milk mixture and blend with an immersion blender. Continue to emulsify while using a digital thermometer to check the heat. Bring the mixture to 185°F for three seconds, then immediately chill in an ice bath. When the mixture is cool, strain through a chinois while blending with an immersion blender to break up gumminess and further release the flavor of the vanilla beans. Let the base rest for 4 hours in the refrigerator, and then blend with an immersion blender once again. Freeze the mixture in a copper bowl using two parts liquid nitrogen to one part ice cream base. Slowly add nitrogen to the base stirring frequently.

For the Valrhona Chocolate Sauce:
Place the chocolate and butter in a large bowl and set aside. In a heavy bottomed pot, whisk together the sugar and the cream. Sift the cocoa powder over the cream mixture, and whisk together. Heat the pot on very low heat whisking occasionally to prevent scorching until the liquid is fairly warm. Remove from heat and pour the cream mixture over the chocolate butter mixture, whisking together occasionally until the chocolate sauce has cooled. Add vanilla and salt to taste, and refrigerate.

To Assemble and Serve:
In a copper bowl, hand-churn the ice cream tableside, pouring in liquid nitrogen as needed. Place 3 scoops of ice cream in a frozen bowl. Top the ice cream with chocolate sauce, candied almonds, and whipped cream. Place a cherry on top.